Iced daiquiri lollies
- Preparation and cooking time
- Total time
- + freezing time
- Easy
- Makes 12 x 100ml lollies
Skip to ingredients
- 150g blackberries
- 400g watermelon flesh
- 1 tbsp ripe peaches
- 1 tbsp lime juice
BASE MIX
- 150g golden caster sugar
- 100ml lime juice
- 200ml light rum
Nutrition:
- kcal111
- fat0.2g
- carbs17.1g
- fibre1.1g
- protein0.6g
Method
step 1
To make the base mix, stir the sugar with 275ml water over a low heat until dissolved. Increase the heat, bring to the boil and simmer for 2 minutes. Leave to cool then add the lime juice and rum. Chill.
step 2
Purée a third of the base mix in a blender with all but 4 of the blackberries. Pour through a sieve. Put a blackberry in each of four 100ml lolly moulds. Fill the moulds with the blackberry mix and balance a lolly stick in each. Freeze for at least 4 hours or until firm.
step 3
Purée another third of base mix with the watermelon and pour through a sieve. Divide between four 100ml lolly moulds. Add sticks and freeze as before.
step 4
Roughly chop the peaches – discardingthe stones - and toss with the lime juice to stop them going brown. Purée with the remaining third of base mix, pour through a sieve and immediately divide between 4 x 100ml lolly moulds. Add lolly sticks and freeze straight away so the mixture doesn’t turn brown.
step 5
To release the lollies, dip the moulds very briefly in hot water, right up to the top. They should slide out easily, otherwise slip a small knife down one side to release them.
